Deep-fried Baby Squid

Name: Deep-fried Baby Squid
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 1 tablespoon soy sauce; Oil for deep-frying; 3 tablespoons cornstarch; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 teaspoons each Worcestershire sauce, fresh lime juice, sweet bottled chilli sauce and soy sauce; 1 tablespoon oil; 2 tablespoons honey; ½ teaspoon black soy sauce; 1 tablespoon bottled tomato ketchup; 1 egg, lightly beaten; 2 teaspoons sugar; ½ teaspoon sesame oil; 500 g (1 lb) baby squid (each about 4-5 cm/1½-2 in long)

Sotong Goreng

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

This sweet, crunchy Singaporean seafood creation has been embraced by generations of discerning local diners. It also makes an excellent appetiser or cocktail snack.

Ingredients

500 g (1 lb) baby squid (each about 4-5 cm/1½-2

Asia
Singapore
Snack
Starter
Fish course
Pescatarian
South East Asia
Street Food

Method

Combine the Marinade ingredients in a bowl and mix to dissolve the sugar. Wash and dry the squid thoroughly, but do not remove the tentacles or skins. Season the squid with the Marinade and set aside to marinate while preparing the Sauce.
To make the Sauce, heat the oil in a wok or saucepan over medium heat and add all the Sauce ingredients, except the cornstar